If you are looking for a simple and tasty recipe to make homemade biscuits, you should try these angel biscuits. They are soft, fluffy, and buttery, and they have a hint of yeast flavor that makes them extra special. You can enjoy them for breakfast, brunch, or as a side dish with any meal. They are also perfect for making sandwiches or topping with your favorite spread.
In this article, you will learn how to make homemade angel biscuits from scratch, using basic ingredients that you probably already have in your pantry. You will also learn some tips and tricks to make your biscuits rise well and bake evenly. Plus, you will find out how to store and reheat your biscuits, so you can enjoy them anytime.
What You Need to Make Homemade Angel Biscuits
To make homemade angel biscuits, you will need the following ingredients:
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F or 45°C)
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
1/2 cup cold butter, cubed
1 cup buttermilk
How to Make Homemade Angel Biscuits - Step by Step Instructions
To make homemade angel biscuits, you will need to follow these steps:
1. Dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy. This will activate the yeast and make it ready to use.
2. In a large mixing bowl, combine the flour, sugar, salt, baking soda, and baking powder. Whisk well to distribute the ingredients evenly.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. You should still see some pea-sized pieces of butter in the flour. This will create pockets of air and steam that will make the biscuits flaky.
4. Pour in the yeast mixture and buttermilk, and stir until the dough comes together. Be careful not to overmix; the dough should be soft and slightly sticky. If the dough is too dry, add more buttermilk. If the dough is too wet, add more flour.
5. Turn the dough out onto a floured surface and gently knead it a few times. Roll it out to about 1/2-inch thickness. Using a round biscuit cutter, cut out biscuits and place them on a baking sheet. You can re-roll the scraps and cut out more biscuits, but do not overwork the dough.
6. Cover the biscuits with a clean cloth and let them rise for about 20-30 minutes. This will allow the yeast to work and make the biscuits puffy.
7. Preheat your oven to 425°F (220°C). Bake the biscuits for 10-12 minutes, or until they are golden brown and cooked through. You can brush the tops of the biscuits with melted butter for extra flavor and shine.
8. Serve your homemade angel biscuits warm with butter, jam, or gravy. Enjoy!
Tips and Tricks to Make the Best Homemade Angel Biscuits
Here are some tips and tricks to make the best homemade angel biscuits:
- Use fresh and high-quality ingredients for the best results. Check the expiration dates of your yeast, baking soda, and baking powder, and make sure they are still active and effective. Use real butter and buttermilk for the best flavor and texture.
- Do not overmix or overwork the dough. This will develop the gluten in the flour and make the biscuits tough and dense. Mix the dough just until it comes together, and knead and roll it gently and briefly. The dough should be soft and slightly sticky, but not wet or sticky.
- Cut the butter into small cubes and keep it cold. This will make it easier to cut into the flour and create layers of dough. You can also freeze the butter and grate it with a box grater for even distribution. Do not let the butter melt or soften, as this will affect the texture of the biscuits.
- Use a sharp biscuit cutter and cut straight down. This will create clean edges and help the biscuits rise evenly. Do not twist or drag the cutter, as this will seal the edges and prevent the biscuits from expanding. You can also use a glass, a jar, or a knife to cut out the biscuits, but make sure they are sharp and clean.
- Place the biscuits close together on the baking sheet. This will help them rise higher and stay moist. You can also use a cast-iron skillet or a baking dish to bake the biscuits, but make sure they are well-greased and preheated.
- Do not open the oven door while baking the biscuits. This will let out the heat and steam and cause the biscuits to collapse. Keep the oven door closed until the biscuits are done, and check them through the oven window if possible.
- Store and reheat the biscuits properly. You can keep the leftover biscuits in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the biscuits for up to 3 months. To reheat the biscuits, you can microwave them for 10-15 seconds, or bake them in a 350°F (180°C) oven for 10-15 minutes, until warm and crisp.